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Beginner/35 min/Serves 2/Continental/Mild spice

Roasted Sweet Potato and Quinoa Bowl

Roasted sweet potato over fluffy quinoa and greens with a tahini drizzle.

By Vegan Cook — published 1 August 2026

Time35 min
Servings2
SkillBeginner
CuisineContinental
SpiceMild
Best forLunch
Calories / serving360
AllergensNone declared

Ingredients

Serves 2.

  • 2sweet potatoes, cubed
  • 1 cupquinoa
  • 2 tbsptahini
  • 1 tbspolive oil
  • 2 cupsspinach

Cookware

  • Baking tray
  • Pot

Method

Read each step end-to-end before starting.

  1. 01

    Roast

    Toss the sweet potato with the olive oil and roast at 200C for twenty five minutes.

  2. 02

    Cook the quinoa

    Simmer the quinoa in two cups of water until the grains uncurl, then fluff.

  3. 03

    Assemble

    Layer the spinach, quinoa and sweet potato and finish with loosened tahini.

Allergen profile

Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen — check all packaging.

Free from
SulphitePeanutSoyGlutenTree Nuts
Contains
No declared allergens.

Swap note

Contains sesame from the tahini.